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Stuffed Cob – Calabrese Style

Leftovers - No cook - No water

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Vanlife Eatshttps://vanlifeeats.com
Two passionate Vanlife cooks and the creators of Vanlife Eats.

Try a stuffed cob with your favourite fillings. Ours is a take on a popular stuffed bread from the region of Calabra Italy.

The perfect lunch no matter where you are! Be it a picnic or at home you will never get bored of this style of sandwich!

Share with us your favourite fillings for a stuffed cob loaf!

Stuffed cob

Stuffed Cob – Calabrese Inspired

Meat Based
This stuffecd cob is Inspired by a popular Calabrese special. We have created the most explosive flavour bomb ever! Boom! a Cob for your gob!
5 from 1 vote
Leftovers – No cook – No water
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Servings 8 Vanlifers
Diet Meat Based



  • 1 Cob of bread or a large crusty loaf
  • 1 Bell Pepper
  • 1/2 cup Black Olives
  • 1/2 cup Sundried Tomatoes
  • 50 g Prosciutto
  • 50 g Bresaola
  • 2 tbsp Piquante Peppers
  • 2 tbsp Mayonaise
  • 1 tsp Smoked Paprika Powder
  • 1/2 tsp Chill Powder
  • 1 Squeeze Lemon
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Clove of Garlic
  • 125 g Fresh Mozzarella
  • 75 g Parmigiano Reggiano
  • 1/2 cup Fresh Basil
  • 1/2 cup Fresh Parsley


  • Slice the top off of your cob loaf and pull out all the soft bread inside. Keep this for another recipe or for croutons.
  • In a small bowl mix the mayo, paprika, chilli powder and a squirt of lemon until it has all combined.
  • Using a table spoon spread and line the inside of your loaf. Don't forget the lid.
  • Take your food chopper and rough chop the pepper, garlic, sundried tomatoes, olives and piquante peppers.. Make sure that garlic clove gets the chop!
  • Spread a layer of the veggie mix inside the cob.
  • Add a layer of Mozzarella.
  • Adda layer of Prosciutto.
  • Add a layer of Bresaola.
  • Add a layer of Parmigiano Reggiano cheese.
  • Add a layer of torn Basil and Parsley .
  • Add another layer of Parmigiano Reggiano cheese.
  • Place the lid back on the cob.
  • Wrap in tin foil.
  • Squash the cob with your body weight or with the help of a heavy pan.
  • Place in the fridge for at least an hour so everything cures and marinates.
  • Remove from the fridge, slice into 8 wedges and watch one anothers face erupt with flavour!



Calories: 179kcalCarbohydrates: 7gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 28mgSodium: 738mgPotassium: 363mgFiber: 2gSugar: 4gVitamin A: 1341IUVitamin C: 30mgCalcium: 232mgIron: 1mg
Keyword bread, cheese, Cob,, meat, sandwich, Snack
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